Description
This Chicken and Mushroom Pie is a comforting homemade classic featuring tender chicken thighs, savory mushrooms, and sweet peas in a creamy thyme-infused sauce, all encased in a golden, flaky puff pastry crust.
Ingredients
Scale
- 750 grams (1.5 pounds) boneless, skinless chicken thighs, cut into bite-size pieces
- 300 grams (10 ounces) mushrooms, thickly sliced
- 1 cup frozen peas
- ½ cup chicken stock
- ½ cup heavy cream (or thickened cream)
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme (or ½ tsp dried thyme)
- 1 tsp Dijon mustard
- 1 tbsp plain flour
- 2 tbsp unsalted butter (or olive oil)
- Salt and pepper, to taste
- 1 sheet frozen puff pastry, just thawed
- 1 egg, whisked (for egg wash)
Instructions
- Preheat your oven to 220°C (430°F) or 200°C (390°F) if using a fan-forced oven.
- Melt 1 tablespoon of butter in a large frying pan over medium-high heat. Add the sliced mushrooms and cook until golden brown, about 7 minutes.
- Add the remaining tablespoon of butter, minced garlic, and diced onion to the pan. Cook for an additional minute.
- Push the cooked vegetables to the edges of the pan. Add chicken pieces, season with salt and pepper, and sear until browned on all sides, about 2 minutes.
- Stir in Dijon mustard and plain flour. Slowly add chicken stock while stirring to prevent lumps, cooking for about 2 minutes until thickened.
- Lower the heat and remove woody thyme stems, adding only leaves to the pan with heavy cream. Stir well and adjust seasoning.
- Turn off the stove and gently mix in frozen peas.
- Transfer filling into a 24cm (8-inch) round pie dish. Cover with thawed puff pastry, tucking edges inside the dish.
- Brush the pastry with whisked egg and cut an ‘X’ in the center for steam to escape.
- Bake on the middle shelf of the oven for 25 minutes or until puffed and golden brown. Allow to rest briefly before serving.
Notes
- Ensure the chicken is cooked thoroughly before serving.
- Feel free to add other vegetables for variety.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg